Servings: 16 Meals
Equipment
- 1 Breville Sous Chef Peel & Dice (Optional)
Ingredients
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1.6 lbs diced potatoes (725g)
- 5 cloves minced garlic
- 2 tsp minced ginger
- 1 tbsp curry powder
- 1/2 tsp turmeric powder (or 1 tsp minced fresh turmeric)
- 1 tsp ground cumin
- 2 tbsp buckwheat flour
- 2 cans chickpeas (15.5 oz or 400g can) drained and rinsed
- 1 cup red lentils washed
- 1 can light coconut milk (13.5 oz or 400 ml)
- 4 cups chicken stock (32 oz) (or vegetable for vegan/vegetarians)
- 2 bay leaves
- 2 cups chopped leafy greens (kale, spinach, Swiss chard)
- 1 tbsp lime juice
- 1 tsp fish sauce (omit if vegan/vegetarian)
- 1 tbsp cilantro to garnish
- Pinch salt and pepper for seasoning
Instructions
Prepare the Vegetables
- Prepare the onion, carrot and celery by dicing into small, uniform sizes. The 8 mm dicing attachment on the Breville Sous Chef Peel & Dice is perfect for this.
- Prepare the potatoes by dicing them. The 16 mm dicing attachment on the Breville Sous Chef Peel & Dice is a good size for chunkier potatoes that will still rehydrate well.
- Roughly chop the leafy greens.
Make the Curry
- Add onion, carrot and celery to a large pot on medium heat.
- Season with salt and pepper.
- Cook until the onion is translucent, add splashes of chicken/vegetable stock as necessary to stop the vegetables sticking to the pot.
- Add minced garlic and ginger, curry, turmeric and cumin powders and stir until fragrant (about 1-2 minutes).
- Add buckwheat flour and cook, stirring for another minute.
- Add remaining chicken/vegetable stock and light coconut milk.
- Add chickpeas, lentils, potatoes, and bay leaves and stir to combine.
- Bring to the boil then simmer on low heat for about 20 minutes, or until the potatoes are cooked.
- Just before removing from the heat, add your leafy greens, lime juice and fish sauce (if using) - stir to combine.
- Cook until your leafy greens are just wilted.
- Taste and season with more salt and pepper if desired.
- Remove the bay leaves and garnish with cilantro.
Freeze Dry the Curry
- Spread the curry evenly out onto your freeze dryer trays and allow to cool.
- Place in the deep freeze to pre-freeze the curry.
- Once frozen, put the trays in your freeze dryer and run a normal cycle.
- Make sure you package the curry correctly for long-term storage.
Rehydrate the Curry
- For every 1 cup of freeze-dried curry, add 3 cups of boiling water. Stir and let it sit for a few minutes to fully rehydrate.
- We find 125g (4.4 oz) of dry curry to be a good serve for one person (about 1.5 cups). Once rehydrated, the meal will be about 500g (17.6 oz).
- If the curry cools too much during rehydration, reheat gently in a pot.
- Freshen up with a squeeze of fresh lime and sprinkle of fresh parsley if available.
Notes
- It can be helpful to make up batches of Mirepoix (onion, carrot and celery) and freeze these in cup size portions to speed up the making of this recipe - especially if you use the Breville Sous Chef Peel & Dice to do the heavy lifting.
- Use stock instead of oil to reduce fat content for freeze-drying.
- Use light coconut milk to reduce the fat content for freeze-drying.
- Use vegetable stock and omit the fish sauce if you want to make the meal vegan and vegetarian friendly.
- This recipe fills 4 x medium freeze dryer trays with about 4.4 lbs (2 kg) of curry per tray.
- This is a dense meal and freeze dryer cycle length is generally over 50 hours.
- Use good quality Mylar bags or Mason Jars and 300cc oxygen absorbers to store your curry.
- The dry weight of the curry is about 1/4 of the wet weight. You will need to add water in a 1:3 ratio to rehydrate (1 cup curry to 3 cups water).
Tried this recipe?Let us know how it was!
